Tuna Bean Asparagus Salad

Tuna Bean Salad with Asparagus and Egg. Balanced lunch with snacks for the afternoon!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Steam the asparagus for 8 minutes.

Step 2

Boil eggs from cold. Once water is at a rolling boil set timer for 6 minutes. You want the yolk reasonably hard. After six minutes transfer to a bowl of cold water to stop them cooking further.

Step 3

Drain tuna, olives and beans and transfer to a bowl. Pour in lemon juice and mix. You could add black pepper and/or dill if you prefer.

Step 4

Divide mixture into two containers. These Sistema lunchboxes are perfect but use what you have.

Step 5

Divide steamed asparagus equally over the mixture.

Step 6

Peel eggs and cut lengthwise into quarters. Top each portion with four quarters.

Step 7

Peel clementine and segment. Add half of the segments to the side of each portion (or separately if possible.

Step 8

Measure 24g of nuts and add to the side or separately if possible.

Step 9

Put one portion in the fridge for another day, should be fresh for 2-3 days. Eat the other portion and enjoy!